Skillet Pineapple Upside-Down Cake

This old-fashioned upside down cake recipe features pineapple slices that are browned in butter in the bottom of the skillet and then topped with a rich cake batter. This recipe also offers an “express” version that uses cake mix.

Ingredients:

• 1/4 cup butter
• 2/3 cup firmly packed light or dark brown sugar
• 1 (20-ounce) can pineapple slices, undrained
• 9 maraschino cherries
• 2 large eggs, separated
• 3/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• Whipped cream or vanilla ice cream (optional)

Directions:

1. Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.
2. Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.
3. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
4. Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.
5. Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.
6. Bake at 325° for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired.
7. Express Pineapple Upside-Down Cake: Follow original recipe directions for first 4 ingredients. Substitute 1 (9-ounce) package golden yellow cake mix for next 5 ingredients. Prepare cake mix according to package directions, substituting 1/2 cup pineapple juice for 1/2 cup water. Spoon batter over prepared pineapple slices as directed. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
8. Note: For testing purposes only, we used Jiffy Golden Yellow Cake Mix.

Southern Living
MARCH 2003

Giant Cookie-In-A-Pan

Irresistible to both children and grownups alike, this super-size cookie is filled with chocolate chips and M&Ms and served in wedges. Baking it in a cast-iron skillet is great way to keep the cookie perfectly round.

Ingredients:

• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs 
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips
• Assorted M&M's or sprinkles

Directions:

1. Preheat the oven to 375°.

2.  In a large bowl, using an electric mixer, beat both sugars and the butter until smooth. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Add the flour, baking soda, and salt. Stir well with a wooden spoon. The dough will be stiff. Stir in the chocolate chips.

3. Spray a 10-inch cast iron skillet with cooking spray. Pat the cookie dough evenly into the skillet and decorate the surface with M&M's or sprinkles. Bake until the edges are lightly browned, about 30 minutes.

4. Remove the skillet from the oven and let cool on a wire rack for 15 minutes. Cut the cookie into 16 wedges and serve it directly from the skillet using a pie server.

Source: The Lodge Cast Iron Cookbook, Oxmoor House

Cherry Clafouti

The batter for this traditional French dessert is somewhere between that of a cake and a custard; it most resembles a thick crepe, and it takes no more than 10 minutes to prepare it in the blender.

Ingredients:

• 1 tablespoon butter
• 6 large eggs
• 1 1/4 cups milk
• 1/2 cup granulated sugar
• 2 tablespoons brandy
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2/3 cup all-purpose flour
• 1 pint black cherries (2 heaping cups), stemmed, or 1 (12-ounce) package frozen cherries, thawed
• Confectioners' sugar for serving

Directions:

1. Preheat the oven to 400°. Generously coat a 10-inch cast iron skillet with the butter.

2. Process the eggs and next 5 ingredients in a blender until well blended. Add the flour and process until smooth and well blended.

3. Scatter the cherries in the prepared skillet and pour the batter over them. Bake until puffed and golden, about 30 minutes. Lightly dust with confectioners' sugar before serving, if desired.

Source: The Lodge Cast Iron Cookbook, Oxmoor House

Simple Berry Skillet Cobbler

This juicy berry cobbler recipe features fresh or frozen raspberries, but you can make the cobbler with any berries you have on hand, or with peaches.

Ingredients:

• 1 (10-ounce) package frozen rasberries or 1 pint fresh berries
• 1 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup plus 1 tablespoon all-purpose flour
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground nutmeg
• 1/4 cup (1/2 stick) butter
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk 

Directions:

1. Place a 10-inch cast iron skillet in the oven and preheat oven to 350°.

2. Stir together the raspberries, 1/2 cup granulated sugar, the brown sugar, 2 tablespoons flour, the lemon juice, and nutmeg in a medium bowl.

3. Melt the butter in the skillet in the oven until it starts to brown around the edge and foam. It's important to have the butter sizzling hot!

4. While the butter is melting, stir together the remaining 1/2 cup flour and granulated sugar, the baking powder, salt, and milk in a large bowl, just until combined. The batter may still have a few lumps, but it should be about the consistency of pancake batter.

5. Pour the batter over the butter in the hot skillet. Do not stir. Immediately spoon the berry mixture on top of the batter. Bake until the crust looks golden and crisp, 30 to 35 minutes.

Source: The Lodge Cast Iron Cookbook, Oxmoor House